Thursday, February 5, 2015

UPDATE: Here's one more to add to your calendar. Sunday night at Triple C is Farm Hands Charlotte, a sort of crowd-sourcing event for farm projects, from 6-8 p.m. at Triple C Brewery. You buy a $25 ticket, you get to eat food from MODPaleo and drink beer, and you get to listen while local farmers present projects they need help on. Then you vote on your favorite project and the winner gets the proceeds from the evening. That means they need a lot of people to show up -- the more people, the more money goes to a farm project. Get a ticket here and get details here.

A few events, classes and other things to jot on your calendar:

Celebrate a new shop: Remember the booth with the amazingly beautiful gelatin creations that used to be at 7th Street Public Market? Clara D'Tapiero sends word that she's opening a new shop, Gelitas, at 553 N. Polk St. in Pineville. There's an open house and grand opening at 10 a.m. Saturday, Feb. 7. Delgados' creations have to be seen to be believed. They're like edible paperweights with flowers inside. www.gelitascharlotte.com.

Take a cooking course: Central Piedmont Community College's Charlotte Cooks has a series of courses for home cooks. Coming up: Culinary Boot Camp, Feb. 7-March 28; Baking and Pastry Boot Camp, Feb. 14-March 28; French Cooking Package, Feb. 7, 14, 21, March 6 and 7; Bread-Baking Package, March 10, 11, 12 and 13. There are also single classes on Fridays. Details and prices: email charlottecooks@cpcc.edu.

Share what you know: Want to go to New Orleans in August for Farm to Table International? This is a little ambitious, but the deadline to submit papers for review is Feb. 20. They're looking for presentations on Crop to Cup (brewing, distilling and nonalcoholic beverages), Farming and Production, Food and Beverage Journalism and Media, Farm to School and Food Innovations (science, technology and trends). Details on the conference and how to submit papers: www.f2t-int.com.

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Books by Kathleen Purvis

"Bourbon: A Savor the South Cookbook," and "Pecans: A Savor the South Cookbook" are part of the UNC Press series on Southern cooking. Each one has more than 50 recipes for drinks, appetizers, main dishes, side dishes and desserts, part of a series with two dozen books on Southern ingredients and occasions.

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About this blog

Observer food editor Kathleen Purvis is a food journalist, cook and eater who focuses on food in Charlotte, the Carolinas, the South and beyond. She's a member of the Association of Food Journalists, the Southern Foodways Alliance and the James Beard Foundation awards committee. She also writes regularly for Our State magazine and other publications. Send questions and feedback to kpurvis@charlotteobserver.com.